Recipe by It's loose again
After growing tons of basil and trying lots of pesto recipes, I settled on two. This one is a pasta sauce. Use of a mortar and pestal is a must. After making it 3 times with a small marble set, I broke down and got an 8" granite set from ImportFood,com, Thai Market.
- 2 cloves garlic
- 1 teaspoon salt
- 1 lemon, zest of, minced
- 2 tablespoons pine nuts
- 2 tablespoons shelled raw pistachio nuts
- 3 cups basil leaves
- 1⁄2 cup extra virgin olive oil
- 1 cup heavy cream
- 3⁄4 cup parmesan cheese, grated
- 2⁄3 cup water
Directions See How It's Made
- Crush garlic, lemon zest, salt, pistachios, and pine nuts to a smooth, thick paste with a mortar and pestal.
- Transfer to a blender and add 1/2 cup olive oil.
- Blend until very smooth.
- Add basil leaves in batches, stopping the machine and pushing the leaves down from time to time until a smooth paste is achieved.
- Transfer to a sauce pan.
- Add 2/3 cup of water to the blender and pulse/clean to get the rest of the paste, scrapping down the sides.
- Pour water into sauce pan with basil paste.
- Heat, stirring to combine.
- When heated through, stir in cream and cook until sauce has thickened a bit.
- Remove from heat and stir in cheese.
- Serve over rough pasta such as Rusticane-Pasta or Lanterne-Pasta.